Herb Pancakes Filled with Cream Cheese and Smoked Salmon

Ingredients

• 250 ml milk
• 125 g flour
• 1 pinch salt
• 2 Eggs
• 3 tbsp freshly chopped herbs (e.g., chives, dill, parsley)
• 2 tbsp butter
• 250 g cream cheese
• 100 g quark
• 3 tbsp whipping cream
• 1 splash Lemon juice
• 1 tsp horseradish (jarred)
• pepper (ground)
• 2 tbsp chive rolls
• 200 g smoked salmon
• pink pepper

Instructions

1. 1.

   Whisk the milk with the flour and a pinch of salt until smooth, then fold in the eggs and herbs; let the batter rest for about 15 minutes. Cook four thin pancakes one after another in not-too-hot butter until golden yellow, then cool.

2. 2.

   Beat the cream cheese with quark, cream, lemon juice, and horseradish until smooth; season with salt and pepper and fold in the chive rolls. Spread each pancake with the filling and top with smoked salmon. Roll up and chill for at least 30 minutes before serving.

3. 3.

   Slice slightly diagonally into 3-4 pieces per roll and sprinkle with pink pepper before serving.